Preparation time:

10 minutes

Makes:

3 cups (750 mL)

 
Andreas Trottmasndorff

Ingredients

• 340 g pkg cooked peeled baby shrimp, fresh or frozen
• 250 g block cream cheese, cut into cubes
• 1/2 cup (125 mL) sour cream
• 2 tbsp (30 mL) teriyaki
• 2 tsp (10 mL) hot chili-garlic sauce
• 1/4 cup (50 mL) chopped fresh coriander
• pinches of salt
• 2  celery stalks, chopped

A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.

Instructions

• If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
• Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.

Nutrition (per Serving)

protein

4 g

fat

4.5 g

carbohydrates

0.9 g

fibre

0.1 g

iron

0.6 mg

calcium

21 mg

sodium

127 mg

calories

60